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bacon egg yolk mustard garlic freshly squeezed lemon juice kosher salt freshly ground black pepper olive oil freshly grated Parmesan
Viewed: 28 - Published at: 8 years agoIngredients
- 8 ounces good bacon
- 1 extra large egg yolk, at room temperature
- 2 teaspoons Dijon mustard
- 2 large garlic cloves, chopped
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
- Mesclun greens for 4, washed and spun dry
Method
- Preheat the oven to 400 degrees F.
- Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp.
- Dry on paper towels and large dice.
- For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade.
- Process until smooth.
- With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick.
- Add 1/2 cup grated Parmesan and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well.
- Divide the lettuce among 4 plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce.
- Sprinkle the diced bacon over the salad and serve.
